Apam balik, a traditional Malaysian pancake filled with crunchy roasted and crushed peanuts and butter. Traditional pancakes, made eggless pancakes made with flour, yeast and flax meal.
Jump to Recipe
What is Apam Balik
Apam Balik a traditional pancake from malaysia, with many names terang bulan (full moon) in Indonesia, Kuih Malaya, Dai Gau Min, Kuih Haji, Ban Jian Kueh, and there are some more which needs more practice to spell and write. Wikipedia says, the invention is linked to General Tso, Chinese military leader.
To provide the soldiers with food without interfering the life of local people, the general decided to switch from the flatbread which was eaten locally, to the pancake that used locally-sourced ground cane sugar and peanut as filling.
Traditionally Apam balik is made of flour, eggs, bi-carb and sugar . The traditional filling is peanuts , sugar and creamed corn, along with some butter. With time, now they have chocolate and cheddar too. The texture of the pancake depends upon the batter used, some prefer the pancakes thick , some prefer it thin. The pancake is covered and cooked, and served folded, that is why the name Balik or turnover. Interestingly, this dish is also declared the Heritage food by the Malaysian Department of National Heritage.
My Pancake Adventure
I have tried a few traditional pancakes from different cuisines, our favorite is this Laxoox, a pancake from Djibouti. Yet another dump, mix and refrigerate overnight batter. This one yields soft and spongiest pancake you would ever taste, trust me.
The aromatic Chinese Scallion pancakes, savory japanese pancake with a hard to pronounce name Okonomiyaki and simple apple pancake , my first ever try with pancakes.
For this month’s Bread Bakers, our host for the month Wendy (A Day in the Life on the Farm) wanted us to make Pancakes, to celebrate the National Pancake week. While looking for some interesting pancakes, i came across this Apam Balik from Malaysia.
Why I chose Malaysian Pancakes
The name Apam Balik from Malaysia, immediately clicked with our holidays last summer in Malaysia and Singapore with our friends. Oh what a lovely 10 days we had. We visited just Genting Highlands in Malaysia and stayed a night at Kualalumpur. I made sure to taste the exotic Durian and delicious dodol and had a scrumptious treat with Nasi Goreng and Roti and their Dal curry during our stay. So this Apam Balik is in celebration for those wonderful moments we spend their and to many more to come.
How to make Apam Balik
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.
- In a bowl, whisk together flour, baking powder, yeast, sugar and flaxmeal. Slowly add water to get a desired batter consistency.
- Now this batter should rest 3-5 hours. If planning to make for breakfast, mix the batter and rest it overnight in the fridge. Next day, bring the batter out and let it come to room temperature then swirl away.
- While the batter is resting, roast and crush the peanuts.
- Heat a pan, pour a ladle of batter in the center, dot the edges with butter, spread some crushed peanuts in center. cover and cook for a minute or until it turns golden brown.
- Remove from the pan, cut it into two, serve it with a generous blob of butter.
Apam Balik - Malaysian Traditional Pancake #BreadBakers
Equipment
- Bowl to mix the ingredients
- Measuring cups and spoons
- tava for making the pancake
Ingredients
For the batter
- 140 grams wheat flour approximately 1 cup
- 2 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon instant yeast
- 1 tablespoon flaxseed meal instead of 1 egg
- ¾ - 1 cup water please see notes
- ¼ cup butter
For the filling
- 1 cup roasted peanuts crushed roughly
- ¼ cup sugar
- butter for garnish
Instructions
- In a large bowl add all the batter ingredients together except water. Whisk them Well to combine
- Now slowly add ¾ cup water first and combine to form a thick pancake batter. If the batter is too thick. Add 2 tablespoon of water at a time to bring it to the correct consistency.
- Since i have used whole wheat flour, i have used this amount of water, if using All purpose flour start with ½ cup and then proceed as needed.
- Once the batter is ready, Cling-wrap and refrigerate overnight or a minimum Of 3-5 hours.
- Once the batter rests for the required time,take it out of the fridge, let it rest on the counter for 10 minutes
- Heat a pan, i used my iron skillet. Keep the flame medium, you dont want to burn your pancakes, as they take a bit of time to cook.
- Pour a ladle of batter in the center of the pan, spread it into a thick circle.
- Dot the edges with butter and put some in the center too. Sprinkle 1 or 2 tablespoon of crushed peanuts over the pancake, Cover and cook for a minute or until it is done.
- The bottom will turn into a beautiful goldenbrown, fold and remove the pancake on to a serving plate.
- Cut it into two using a pizza knife. Serve warm with some butter and crushed peanuts on top.
Notes
- Since i have used whole wheat flour, i have used this amount of water, if using All purpose flour start with ½ cup and then proceed as needed.
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Serve this delicious and sweet pancake filled with peanutty goodness warm and enjoy the flavors.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You can share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter
Do you like the recipe? PIN IT
#BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
- Aebleskivers by All That's Left Are The Crumbs
- Apam Balik by I Camp in My Kitchen
- Blueberry Lemon Dutch Baby Pancake by Spill the Spices
- Brazilian Tapioca Pancakes by Herbivore Cucina
- Chocolate Buckwheat Pancakes by Ambrosia
- Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
- German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
- Gluten Free Aebleskiver by Gayathri's Cook Spot
- Hoppers by Mayuri’s Jikoni
- Hotteok by Sara's Tasty Buds
- Instant Multigrain Dosa by Sizzling Tastebuds
- Japanese Pancakes by Karen's Kitchen Stories
- Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
- Moo Shu Pancakes by Food Lust People Love
- Soft and Spongy Poha Dosas by Sneha's Recipe
- Swedish Pancakes by Hostess At Heart
- Syrniki by The Mad Scientist's Kitchen
- Vegan Red Velvet Pancakes by Cook’s Hideout
A Day in the Life on the Farm
OH my...my tummy is grumbling all over the place!!
Karen
Those sound delicious! Beautiful photos too.
Pavani
Oh man Priya, your Apam Balik look so amazing with that coconut filling. yumm!!! Awesome clicks.
Namita
Hello Priya, Apam Balik sound delicious, filling and healthy. Your pics are amazing!
Archana
Wow Priya you are making me wish I was in Malaysia. To eat dodol come to Goa.
Mayuri Patel
Beautiful tempting pancakes Priya... wish I could have some right away.
Sneha's Recipe
Beautiful Apam Balik, wish I could pick one of them Priya and have it for breakfast.. yummy.
Jeremy
The pancakes look delicious, and great idea about adding the flaxseed meal. I will definitely give it a try.